Lv1
20 积分 2026-04-30 加入
Effect of gelled phases on the relevance of double emulsion gels for probiotics encapsulation, rheological properties, and stability
17小时前
已完结
Transformation of W/O/W emulsions and O/W/O emulsions for co-loading selenium-enriched peptide and vitamin E: Design and characteristics
1天前
已完结
O1/W/O2 double emulsion gels based on nanoemulsions and Pickering particles for co-encapsulating quercetin and cyanidin: A functional fat substitute
1个月前
已完结
A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein
1个月前
已完结
Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles
1个月前
已完结
A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein
1个月前
已完结
Synergistic stabilization of O/W/O double emulsions: Role of gelatin and beeswax-soybean oil in enhancing structural integrity and rheological properties
1个月前
已完结
Designing W1/O/W2 double emulsions stabilized by protein–polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties
4个月前
已完结
皖公网安备34019202002308
